Description
A quick and easy plant-based protein meal perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked lentils
- 1 cup cooked chickpeas
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup vegetable broth
- Fresh cilantro, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in lentils, chickpeas, cumin, smoked paprika, salt, and pepper.
- Add diced tomatoes and vegetable broth.
- Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a spicier dish, add a pinch of red pepper flakes.
- Serve over rice or quinoa for a more substantial meal.
- This dish can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: plant-based protein, vegan, lentils, chickpeas, quick meal, healthy, vegetarian